Peppered Tenderloin

Ingredients:

2 pounds of beef tenderloin

4 Tbsp butter

2 Tbsp oil

1 tsp salt

½ tsp pepper

A dash of sage

A dash of cumin

1 pound mushrooms, trimmed and quartered

1 medium white onion, cut to wedges

2 green peppers, cut in 1 inch pieces

2 Tbsp cider vinegar

½ cup soy sauce

2 Tbsp tomato paste

2 garlic cloves, chopped

Method:

Slice beef in ¼ inch strips and brown in butter and oil; sprinkle with salt, pepper, sage and cumin. Sauté mushrooms and other vegetables. Combine soy sauce, vinegar and tomato paste and add to meat and vegetables. Combine all ingredients well and place in a large casserole dish. Bake in pre-heated oven at 350ºF for 30 minutes. Makes six servings.


Pork Tenderloin with Mushrooms

Ingredients:

Whole pork tenderloin

1 garlic clove, chopped

1 Tbsp oil

salt and pepper to taste

Method:

Make some small cuts in the tenderloin and push in the chopped garlic. Sprinkle all of the tenderloin with salt and pepper.

Heat a heavy skillet, put in the oil and brown the tenderloin on all sides. Transfer the tenderloin into a 9×13 inch pan and finish cooking to desired temperature in the oven a pre-heated to 400ºF.

Mushroom sauce

2 cups small whole mushrooms

½ cup chopped white onion

¼ cup sour cream

sprinkle with salt and pepper

Method:

Melt butter and soften onions. Add mushrooms and sauté until moisture is cooked away. Sprinkle with salt and pepper.

Add sour cream, scrape tenderloin pan of any drippings and stir into sauce. Slice tenderloin and pour sauce over it.


Tasty Spare Ribs

Ingredients:

3 or 4 packages of spare ribs

¾ cup ketchup

2 Tbsp HP sauce

2 Tbsp Worcestershire sauce

2 Tbsp soy sauce

2 Tbsp vinegar

1 small white onion, grated

pinch celery salt

pinch garlic powder

pinch dry mustard

pinch oregano

pinch pepper

pinch thyme

4 heaping Tbsp brown sugar

Method:

Cut ribs into chunks. Brown in broiler (flip). Mix the rest of the ingredients together. Add enough water to double sauce. Put ribs into a roaster and add sauce. Bake at 325ºF for at least one more hour, covered. Baste once in awhile.


Pork Chops and Rice

Ingredients:

4 or 5 pork chops

2 Tbsp oil

1 chopped white onion

½ cup finely chopped celery

1 can bouillon

¾ cup water

½ cup grated cheddar cheese

½ Tsp salt

½ cup uncooked, long grain rice

½ cup sliced fresh mushrooms

Method:

Brown chops well on both sides; remove from pan and cook onions and celery in oil for two minutes. Return chops to pan. Add bouillon, water and salt; simmer for 20 minutes. Move chops to one side of pan and add cheese, mushrooms and rice;

Blend thoroughly. Replace chops on top of mixture and simmer with a lid on for 30 minutes or until chops are tender and the liquid is absorbed.